Sun Dried Tomato and Sweet Corn Skillet Lasagna
User Reviews
5.0
66 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Sun Dried Tomato and Sweet Corn Skillet Lasagna
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This skillet lasagna is loaded with a sun dried tomato pesto, sweet corn right off the cob, tons of ricotta, mozzarella and parmesan. Delicious.
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Ingredients
sun dried tomato pesto
- 1 cup packed basil leaves
- 1 7 oz jar sun dried tomatoes in olive oil
- 3 garlic cloves, minced
- ½ cup freshly grated Stella Parmesan Cheese
- ¼ cup toasted pine nuts
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ to ½ cup extra virgin olive oil
lasagna
- 8 ounces lasagna noodles, broken into thirds
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 4 ears corn, kernels cut from cob
- 15 ounces ricotta cheese
- 1 (8 oz) ball Stella Fresh Mozzarella
- 1 cup freshly grated Stella Parmesan Cheese
- 1 Handful basil leaves, for garnish
Instructions
sun dried tomato pesto
- Combine the basil, sun dried tomatoes (and the oil from the jar), garlic, parmesan, pine nuts, salt and pepper in a food processor. Pulse until combined. With the processor on, stream in the olive oil, starting with ⅓ cup. You may need a bit more depending on how much olive oil is in your jar of tomatoes. You can make this ahead of time!
lasagna
- Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil so you can cook the lasagna noodles. Cook them according to the package directions, but shave 1 minute off the cook time so the noodles are al dente. Drain the noodles once they are finished boiling.
- Heat an oven-safe 8 or 10-inch skillet over medium-low heat and add the olive oil. Add the shallots with a pinch of salt and pepper and stir. Cook until softened, about 3 minutes. Stir in the corn kernels. Stir in the pesto.
- Take the noodles and fold them into the corn and pesto mixture in the skillet. Add on some spoonfuls of ricotta cheese and a few slices of the Stella Fresh Mozzarella, along with grated Stella Parmesan Cheese (save some for topping!). I like to make sure all the noodles are coated! Top with remaining sliced mozzarella and parmesan.
- Bake the lasagna for 25 to 30 minutes. Remove it from the oven and garnish with extra fresh basil. Serve!
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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